Fresh Oysters on the Half Shell with JPV Ovation Ice Granite’
Serves 2-3
Chef Tod Kawachi marries the briny depths of the ocean with the crisp, elegant touch of fine wine in this unique dish. This innovative recipe elevates the classic oyster, transforming it into a symphony of flavors and textures. Get ready to discover a new dimension of oyster enjoyment.
In a small sauce pot bring the simple syrup to a quick boil, then add 1-1/2 C of the Ovation and return to a boil. Remove from the heat and add in the remaining ½ C Ovation, lime zest and juice. Season with a pinch of salt to bring up the flavors. Pour this into a small baking dish and freeze until frozen solid.
Small dice the cucumber 1/8” cubes. Shuck oysters and keep on the half shell.
Using a fork, scrape the frozen ice into coarse granite crumble and top a mound over the oysters. Top with the cucumber cubes for crunch and texture. Serve immediately with a bottle of Ovation.
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Ingredients
1 Doz Fresh Oysters
2 C Ovation
4 Tbl Simple Syrup
2 Tbl Lime, juice and 2 tsp zest
3 Tbl Cucumber, small dice
Salt, pinch
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